These easy, delicious shortbread-style cookies capture all the crispy, honey-soaked baklava flavor without any phyllo frustration.
-Be sure to let the dough chill for at least an hour before rolling it out. You can make the dough and freeze it in a Ziploc bag for up to 2 months. Let it thaw in the refrigerator overnight before rolling.
-Use any style cookie cutter you wish; I used a 2-inch round cutter.
-Dough scraps can be rerolled as necessary; sprinkle with additional chopped nuts, if needed.
-If you’d like to skip a step, just drizzle the cookies with honey after baking instead of making the cinnamon-vanilla honey.
-Drizzled cookies can keep in an airtight container up to 3 days at room temperature.